- 1 persimmon
- 1 cup goat cheese/bleu cheese (i made half with goat cheese and half with bleu cheese.
- 3 sprigs rosemary
- 2 sprigs thyme
- 2 tbsp honey
- slivered almonds
- 1/4 cup balsamic vinegar
- 8 slices of nice crusty bread
- slice persimmon, bread and rosemary
- spread goat cheese or bleu cheese on each piece of bread
- put persimmon slices on top of cheese then sprinkle herbs and almonds over
- drizzle balsamic vinegar and honey over top and put under the broiler until bread turns golden and cheese starts to melt
- I adapted this recipe from the Persimmon Bruschetta on Food52. I decided to use a tangier cheese to juxtapose the sweet persimmons we got in our CSA box this week. My parents were on their way up to visit so I made this as an appetizer to have when they arrived. Not surprisingly, they had stopped at a winery and were toting a chilled white that went perfectly with the toasts. They were a hit, I’m probably going to have to make more tonight.
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